The Bull white pepper sausage  3.50

Padron peppers 4.00

Chorizo sausages 5.50

Queen green olives 6.00

The Bull soup with homemade bread 7.50

Korean fried chicken wings, spring onions, sesame seeds (GF)   8.50

Spicy bean nachos, raclette, sour cream, avocado puree (V)(GF)  8.50

Sardine fillet,tomato and black olive concasse, salsa verde, sourdough  8.50

Black fig, blue cheese, pickled walnut, chicory, port glaze  8.50

Free range cheese omelette, salad , chips 12.50

Harvel house ham, free range eggs, chips               16.00

Ex dairy beef burger  or  smoked fried chicken burger.  Both served smoked bacon, taleggio cheese, beef tomato, onion mayo, gherkin, lettuce, chips, bun  16.50

Pappadelle pasta, aubergine and pepper caponata, toasted pinenuts, parmesan (v)  16.50

Haddock fish and chips, dill tartar sauce, minted peas, chips 17.50

400g t bone middle white pork chop, smoked butter new potatoes, greens , apple sauce, sage   19.00

We are smoking on English oak on our smoker we imported from Texas

Smoked pulled pork, fennel and apple slaw, blueberry ketchup, brioche bun, chips   15.00

Smoked brisket, bbq sauce, pickled red cabbage, chips    18.00

Smoked half chicken,  roasted red pepper harrissa paste, saffon cous cous 18.00

Pickled red cabbage 2.50

Not-so-simple salad 3.50

Mac & cheese 3.50

Mustard mac and cheese 3.50

Chips with chill ketchu 4.00

Corn on the cob 4.00

All steaks served with peppercorn sauce and chips

250g  Yorkshire sirloin 30 day dry aged    26.50

250g Yorkshire 40 day dry aged ribeye steak  28.50

200g Ex dairy herd fillet steak 30 day dry aged  29.50

70% chocolate mousse cake, crème fraishe, andalusian olive oil

Sticky toffee pudding, toffee sauce, vanilla ice cream

Cherry soda float with vanilla ice cream

Vanilla crème brulee, madeleine

Chocolate sorbet 5.50

Three different varieties – Morbier, 24-month aged Comte Coulommiers Brie style, biscuits